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Slow Cooker Cream Cheese White Chicken Chili

A close-up of a white bowl filled with creamy, shredded cream cheese chicken chili, topped with shredded cheddar cheese.
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Make this easy, creamy, and hearty Slow Cooker Cream Cheese White Chicken Chili for a comforting meal. This dump-and-go recipe delivers rich flavor with minimal effort, perfect for weeknights or game days.

Ingredients

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  • 2 lbs boneless, skinless chicken breasts
  • 1 (15 ounce) can cannellini beans, rinsed and drained
  • 1 (15 ounce) can great northern beans, rinsed and drained
  • 1 (4 ounce) can diced green chilies, undrained
  • 1 (10 ounce) can diced tomatoes and green chilies (Rotel), undrained
  • 1 (10.5 ounce) can cream of chicken soup
  • 1 cup chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 8 ounces cream cheese, cut into cubes
  • 1 cup frozen corn
  • Optional toppings: shredded Monterey Jack cheese, sour cream, fresh cilantro

Instructions

  1. Place the chicken breasts in the bottom of your slow cooker.
  2. Pour the rinsed beans, undrained diced tomatoes and green chilies, and cream of chicken soup over the chicken.
  3. Add the chicken broth, cumin, oregano, garlic powder, and pepper to the slow cooker. Stir the ingredients gently to combine.
  4. Place the cubes of cream cheese evenly over the top of the mixture. Do not stir them in yet.
  5. Cover the slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
  6. About 30 minutes before serving, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the slow cooker.
  7. Add the frozen corn and stir everything together until the cream cheese is fully melted and the chili is creamy.
  8. Continue cooking on low for the final 30 minutes, stirring occasionally until heated through.
  9. Serve hot with your favorite toppings.

Notes

  • For the creamiest texture, let the cream cheese soften slightly on the counter before adding it to the slow cooker.
  • If you prefer a spicier chili, add 1/4 teaspoon of cayenne pepper with the other spices.
  • Shredding the chicken directly in the slow cooker makes cleanup simpler.
  • This recipe freezes well; cool completely before transferring to an airtight container.

Nutrition

Find it online: https://blissbatter.com/cream-cheese-chicken-chili-recipe/